el pollo loco style chicken

Unknown

oh btw, does anyone have any suggestions for an el pollo loco style chicken. had it while i was in san diego. loved the flavor.

Wise One

markkal123, here's one that I have not tried but it comes from a good source:[p]Pollo Loco Chicken

1/4 cup corn oil
1/4 cup melted butter
1/4 cup onion, minced
2 Tbs finely-minced garlic
1 tsp annatto powder
1/4 tsp ground cumin
1 tsp dried Mexican oregano
4 Tbs lemon juice
4 Tbs orange juice
1 chicken - (2 1/2 to 3 lbs), halved

1 Combine oil, butter, onion, garlic, annatto, cumin, lemon and orange juices in a large shallow pan. Add chicken halves, turning to coat well. Cover and marinate several hours, or overnight.
2 Remove chicken from marinade, then cook over medium coals on barbecue grill, until browned on both sides and meat is done, turning and basting frequently, about 25 minutes.
3 Cut chicken halves into pieces. Serve with beans and rice, corn or flour tortillas, and fresh salsa.
4 This recipe yields 6 servings.

Servings: 6
Recipe Type
Chicken, Grilling, Main Dish, Poultry
Recipe Source
Source: Undocumented

[p]

BabyBoomBBQ

<p />markkal123,[p]Did it look like this? I've got one right across the street from me. I live in the Scripps Ranch part of San Diego. [p]A neighbor brought a clone recipe over to a party. Tasted great. I think he just marinated it & skipped the "braising" step. I don't recall baisting either, but it was 6 years ago & was pre-BGE. This will get you started. I know they use tumeric, so stay away from the yellow food coloring recipes.[p]
Title: El Pollo Loco Chicken
Yield: 4 Servings[p]Ingredients[p] 1 chicken; cut pieces w/skin
1 broiler basting sauce
1/3 c lemon juice
1/3 c lime juice
1/3 c canola or vegetable oil
1 ts ground turmeric
1/2 ts garlic salt
1/4 ts black pepper[p]Instructions[p]Briefly simmer the cut-up chicken in a deep-sided
skillet, keeping pieces in single layer without
crowding them, until the meat appears milky white
and the juices run clear, no longer pink. Allow
to cool in the broth,uncovered, while you prepare
the basting sauce. Arrange the chicken pieces
skin-side up on broiler pan in single layer and
baste with enough of mixture to evenly coat skin
side. Turn and baste other side. Turn again to
skin side up and broil 6" from the heat, brushing
with additional sauce every few minutes until skin
is really crispy and golden brown,approximately 5
to 8 minutes for large pieces. [p]BASTING MIXTURE-Mix juices,
oil, turmericc, salt and pepper. This makes enough
to baste nine pieces. [p][p]
[ul][li]Here are a few others to look at[/ul]

BabyBoomBBQ

Wise One,[p]Humm, this sounds better than the one I've got. Annatto imparts a yellowish color doesn't it?[p]TIA

Unknown

BabyBoomBBQ ,
oh yeah! thanks babyboom and wiseman for the help. unfortunately i am in ohio now and the closest thing to tex mex is taco (egad) bell. think this will be my first with the egg. [p]

Wise One

BabyBoomBBQ , supposed to be red but in small quantities it might appear more yellow.

Crab leg

markkal123,
Where in Ohio are you?
Seth from Cincinnati

Unknown

Crab leg,
just moved back here from oregon. now living near cleveland.

markh

markkal123,[p]Give this one a try:[p]2 cups water
4t salt
2t pepper
1 clove minced garlic
juice and zest of one lime
paprika[p]Marinate for a couple of hours or overnight. We like leg quarters.[p]Good luck,[p]mark